Happy Friday, friends!  The sun is shinning and the weekend is finally here.  I thought I’d bring a few rays of sunshine into my house with a little something sweet for my guys.  It was an easy choice…pound cake plus lemons, what a great combination.  I hope you all had a great week and have some fun things planned for the weekend.  We do, and we just might start dinner tonight with cake!  Not a bad idea, right?
Lemon Pound Cake
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp (2 sticks)
3 cups sugar
6 eggs at room temp
1/3 cup fresh lemon juice
1 1/4 tablespoons grated lemon peel
1 cup sour cream
  • Preheat oven to 325 degrees.
  • Grease tube or bundt pan.
  • Dust pan with flour; tap out excess.
  • Sift flour, baking soda and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl at medium speed until fluffy.
  • Gradually add sugar and beat 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each egg is added.
  • Beat in lemon juice and peel.
  • Using rubber spatula, mix in dry ingredients.
  • Mix in sour cream.
  • Pour batter to prepared pan – batter will be thick.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
  • Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
  • Carefully turn cake right side up on rack and cool completely.
    • For an extra touch – drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.

This recipe was originally published by Epicurious several years ago.  After making it several times, I increased the lemon measurements to give a more intense flavor.  I also added the lemon glaze to finish it off.

This recipe and more can be found at Weekend Potluck!